ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF KIWI FRUIT
DOI:
https://doi.org/10.54112/bcsrj.v2021i1.76Abstract
The kiwi fruit has been drawing attention and a great deal of interest because of its health benefits. It is consumed in its natural form, while it is being presented in processed form by the food industry such as sweets, ice creams, frozen juice or pulp, and many other byproducts. The peel of kiwi fruit which is a byproduct of fruit is still under exploration, but it has raised much interest in this by-product because this has many bioactive molecule contents in it such as phenolic compounds. Kiwi fruit has shown antimicrobial activity apart from the antioxidant activity against many pathogenic bacteria i.e. Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Listeria monocytogenes as well as fungi like Penicillium funiculosum, Aspergillus niger, Aspergillus versicolor and Aspergillus ochraceus. With the presence of antibacterial, antifungal, and antioxidant activities in kiwi fruit, it may be used as a potential medicinal fruit.
Downloads
References
Aamina, A., Ting. L., Tanzeela, N., Daoyuan, R., Xichuan, Z., Yaxing P. and, Xingbin Y. (2019). Antioxidant, antimicrobial, and antiproliferative activitybased comparative study of peel and flesh polyphenols from Actinidia chinensis. Food & Nut. Res. 63: 1577.
Asgar, A. (2013). Anti-diabetic potential of phenolic compounds: a review. Int. J. Food Prop. 16, 91–103.
Atkinson, R.G., and E.A. Macrae. (2007). Kiwifruit. In: Pua EC, Davey MR (ed) Transgenic Crops V. Springer Berlin Heiderberg; 60:329-346.
Barairo, J.D.I., C. L. Castillo, T. C. Jr. Francisco, D. E. S. Patrick, and Jan.M. Aldrin. (2019). Antibacterial Effect of Kiwi Fruit Extract (Actinidia chinensis) to Streptococcus pyogenes and Staphylococcus aureus. LPU-St. Cabrini Journal of Allied Medicine. 3: 2.
Basile, A., Vuotto, M.L., Violante, U., Sorbo, S., Martone, G., and Castaldo- Cobianchi, R. (1997). Antibacterial activity in Actinidia chinensis, Feijoa sellowiana and Aberia caffra. Inter. J. Antimicrob. Ag. 8, 199–203.
Beever, D.J. and G. Hopkirk. 1990. Fruit development and fruit physiology in kiwifruit science and management. Warrington I.J., Weston G.C., eds., Ray Richards, Auckland. pp. 97-126.
Burdon, J., McLeod, D., Lallu, N., Gamble, J., Petley, M., Gunson, A. (2004). Consumer evaluation of "Hayward" kiwifruit of different at-harvest dry matter contents. Postharvest Biol Technol. 34: 245-255.
Chai, W. M., Shi, Y., Feng, H. L., Xu, L., Xiang, Z. H., Gao, Y. S., et al. (2014). Structure characterization and antityrosinase mechanism of polymeric proanthocyanidins fractionated from kiwifruit pericarp. J. Agric. Food Chem. 62, 6382–6389.
Chang, J., Case, R. (2005) Cytotoxic phenolic constituents from the root of Actinidia chinesnsis. Planta Med 71: 955-959.
Cheng, Q.L., Li, H.L., Huang, Z.Q., Chen, Y.J., Liu, T.S. (2015) 2beta, 3beta, 23-Trihydroxy-urs-12-ene-28-olic acid (TUA) isolated from Actinidia chinensis Radix inhibits NCI-H460 cell proliferation by de-creasing NFkappaB expression. Chem Biol Interact 240: 1-11.
Cioroi, M. (2007). Study on L-Ascorbic acid contents from exotic fruit. Cercetari Agronomice in Moldva, XXXX 1:23-7.
Collins, B.H., A. Horska, P.M. Hotten, C. Riddoch and A.R. Collins. (2001). Kiwi fruit protects against oxidative DNA damage in human cells in vitro. Nutr. Cancer 39:148-153.
Crisosto, C.H. and G.M. Crisosto. (2001). Understanding consumer acceptance of early harvested 'Hayward' kiwifruit. Postharvest Biol Technol. 22:205-213
Datson P.M. and A.R. Ferguson (2011). Actinidia, Wild Crop Relatives: Genomic and Breeding Resources. Tropical and Subtropical Fruits 1-20.
Dawes, H.M. and J.B. Keene (1999) Phenolic composition of kiwifruit juice. J. Agri. Food Chem. 47 (6):2398–2403.
Deng, J. J., H. X. Yang, D. D. Fan, W. Cao and Y. E. Luo (2013). Antibacterial activities of polyphenolic extract from kiwi fruit (Actinidia chinensis Planch.) seeds. J. Pure Appl. Microbio. 7, 491–494.
Deng, J. J., Q. Q. Liu, Q. Zhang, C. Zhang, D. Liu, and D. D. Fan (2018). Comparative study on composition, physicochemical and antioxidant characteristics of different varieties of kiwifruit seed oil in China. Food Chem. 264, 411–418.
Dias, M., Caleja, C., Pereira, C., Calhelha, R.C., Kostic, M., Sokovic, M., Tavares, D., José Baraldi, I., Barros, L., C.F.R.and Ferreira, I. (2020). Chemical composition and bioactive properties of byproducts from two different kiwi varieties, Food Research International. 127, 108753
Esti, M., L. Cinquanta, F. Sinesio, E. Moneta. And M. Di-Matteo. (2002). Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage. Food Chem. 76: 399-405.
Fattouch, S., Caboni, P., Coroneo, V., Tuberoso, C., Angioni, A., Dessiet, S., et al. (2008). Comparative analysis of polyphenolic profiles and antioxidant and antimicrobial activities of Tunisian pome fruit pulp and peel aqueous acetone extracts. J Agri Food Chem 56:1084–1090.
Ferguson, A.R., Huang, H.W. (2001). Genetic resources of kiwifruit: domestication and breeding. Hort Rev. 33: 1-121.
Folletta, P.A., Jamieson, L., Hamilton, L. & Wall, M. (2019). New associations and host status: Infestability of kiwifruit by the fruit fly species Bactrocera dorsalis, Zeugodacus cucurbitae, and Ceratitis capitata (Diptera: Tephritidae). Crop Protection, 115, 113–121.
Fu, W.W., Tan, C.H., Lu, L.L., Meng, X.X., Luo, H.F., Zhu, D.Y. (2010). Chemical constituents from the root of Actinidia deliciosa. Chin J Nat Med 8: 247- 249.
Garcia, C.V., Quek, S.Y., Stevenson, R.J., Winz, R.A. (2012). Kiwifruit flavour: a review. Trends Food Sci Technol 24 (2):82–91.
Gullo, G., V. Branca, A.G. Dattola, R. Zappia and P. Inglese. (2013). Effect of summer pruning on some fruit quality traits in Hayward kiwifruit. Fruits. 68: 315-22.
Halliwell, B., Whitemann, M. (2004). Measuring reactive species and oxidative damage in vivo and in cell culture: how should you do it and what do the results mean? Br J Pharmacol. 142: 231-255.
He, X., Fang, J., Chen, X., Zhao, Z., Li, Y., Meng, Y. and Huang, L. (2019) Actinidia chinensis Planch.: A Review of Chemistry and Pharmacology. Front. Pharmacol. 10:1236.
Huang, H., Ferguson, A.R. (2001). Review: kiwifruit in China. N Z J Crop Hortic Sci. 29 (1):1–14.
Huang, H., Ferguson, A.R. (2003). Kiwifruit (Actinidia chinesis and A. deliciosa) plantings and production in China. N Z J Crop Hortic Sci 31(3):197–202.
Huang S, Ding J, Deng D, Tang, W, Sun H, Liu D, et al. (2013). Draft genome of the kiwifruit Actinidia chinensis. Nature Commun, 4:2640.
Huang, Z. Y., Li, J., Zhang, J. F., Gao, Y. Y., and Hui, G. H. (2017). Physicochemical properties enhancement of Chinese kiwi fruit (Actinidia chinensis Planch.) via chitosan coating enriched with salicylic acid treatment. J. Food Meas. Charact. 11, 184–191.
Huo, J., Qin, F., Cai, X., Ju, J., Hu, C., et al. (2013) Chinese medicine formula “Weikang Keli” induces autophagic cell death on human gastric cancer cell line SGC-7901. Phytomedicine 20: 159-165.
Iwasawa, H., Morita, E., Yui, S., and Yamazaki, M. (2011). Anti-oxidant effects of kiwi fruit in vitro and in vivo. Biol. Pharm. Bull. 34, 128–134.
Jiangsu New Medical College (1977). The Dictionary of Chinese Traditional Medicine. Shanghai, Shanghai Science & Technology Press 2210.
Jiangsu New Medical College (1986). The Dictionary of Chinese Traditional Medicine. Shanghai Press of Science and Technology 662- 664
Kichaoi, A.E., El-Hindi, M., Mosleh, F., Elbashiti, T.A. (2015). The antimi¬crobial effects of the fruit extracts of Punica granatum, Actinidia deliciosa and Citrus maxima on some human pathogenic microor¬ganisms. Am Int J Biol 3(2):63–75.
Krupa, T., Latocha, P. & Liwinska A. (2011). Changes of physicochemical quality, phenolics and vitamin C content in hardy kiwifruit (Actinidia arguta and its hybrid) during storage. Scientia Horticulturae, 130, 410–417.
Kwanhong, P., ByungSeon, L., JinSu, L., Lee, J.S., Park, H.J., Choi, M.H. (2017). Effect of 1-MCP and temperature on the quality of red-fleshed kiwifruit (Actinidia chinensis). Korean J Hortic Sci, 35 (2):199–209.
Lahlou, E.H., Hirai, N., Kamo, T., Tsuda, M., Ohigashi, H. (2001) Actinidic acid, a new triterpene phytoalexin from unripe kiwi fruit. Biosci Biotechnol Biochem 65: 480-483.
Lai, Y., Xu, D. (2007) Study on the chemical structure from the roots of Actinidia deliciosa. J Chin Med Mater 30: 166-168.
Latocha, P., Krupa, T., Wołosiak, R., Worobiej, E. & Wilczak, J. (2010). Antioxidant activity and chemical difference in fruit of different Actinidia sp. Int. J. Food Sci. Nutr. 61 (4), 381–394.
Lee, I., Lee, B. H., Eom, S. H., Oh, C. S., Kang, H., Cho, Y. S., et al. (2015). Antioxidant capacity and protective effects on neuronal PC-12 cells of domestic bred kiwifruit. Korean J. Hortic. Sci. Technol. 33, 259–267.
Li, W., Sun, Y.N., Yan, X.T., Yang, S.Y., Kim, S., Chae, D., Hyun, J.W., Kang, H.K., Koh, Y.S., & Kim, Y.H. (2014). Anti-inflammatory and antioxidant activities of phenolic compounds from Desmodium caudatum leaves and stems. Arch. Pharm. Res. 37, 721–727.
Liang J, Wang X, Zhen H, Zhong Z, Zhang W, et al. (2007) Study on antitumor effect of extractions from roots of Actinidia deliciosa. J Chin Med Mater 30: 1279-1282.
Lintas, C., S. Adorisio, M. Cappelloni. And E. Monastra. 1991. Composition and nutritional evaluation of kiwifruit grown in Italy. New Zeal. J. Crop Hort. 19: 341-44.
Liu, J., Huang, S., Niu, X., Chen, D., Chen, Q., Tian, L., et al. (2018). Genome-wide identification and validation of new refer¬ence genes for transcript normalization in developmental and post harvested fruits of Actinidia chinensis. Gene 645:1–6.
Montefiori, M., Tony, K.M., Costa, G., Ferguson, A.R. (2005). Pigments in the fruit of red-fleshed kiwifruit (Actinidia chinensis and Actinidia deliciosa). J Agric Food Chem 53:9526–9530.
Nishiyama I. Fruits of the Actinidia Genus. In: Advances in Food and nutrition Research, Taylor SL (ed) Academic Press. 2007; 52: 293-324.
Nishiyama, I., Y. Yamashita, M. Yamanaka, A. Shimohashi, T. Fukuda. And T. Oota. (2004). Varietal difference in vitamin C content in the fruit of kiwifruit and other Actinidia species. J. Agr. Food Chem. 52: 5472-5.
Olatunde, O.Z., Yang, Y., Yong, J., Lu, C. (2019). The progress of Chemical Constituents Isolated from the Root of Actinidia chinensis Planch and their Biological Activities. J Biomed Res Rev 2(2): 12-21.
Park, Y.S., S.T. Jung, S.G. Kang, B.G. Heo, S.H. Lee, F. Toledo, P. Arancibia-Avila, J. Drzewiecki and S. Gorinstein. 2009. Radical scavenging capacity of ethylene treated kiwifruit. J. Food Biochem. 33: 674-92.
Pinelli, P., Romani, A., Fierini, E., Remorini, D., Agati, G. (2013). Charac¬terisation of the polyphenol content in the kiwifruit (Actinidia deliciosa) exocarp for the calibration of a fruit-sorting opti¬cal sensor. Phytochem Analy 24(5):460–466.
Santana-Méridas, O., González-Coloma, A., & Vioque, R.S. (2012). Agriculture residues as source of bioactive. Phytochem. Rev. 11, 447–466.
Selman, J.D. (1983). The vitamin C content of some kiwifruit (Actinidia chinensis Planch., variety Hayward). J. Sci. Food Agr. 47:401-16
Sheng, Y., Akesson, C., Holmgren, K., Bryngelsson, C., Giamapa, V., Pero, R.W. (2005). An active ingredient of Cat's Claw water extracts: Identification and efficacy of quinic acid. J Ethnopharmacol. 96: 577-584.
Song, L.R., Hong, X., Ding, X.L. (2001) ‘Dictionary of Modern Chinese Herbal Medicine’. People’s Medical Publishing House, Beijing 2453
Song, P. (1984). Anticancer activity of Chinese kiwi fruit. Nutr Res. 6: 109-114.
Soquetta, M.B., Stefanello, F.S., Huerta, K.M., Monteiro, S.S., da Rosa, C.S., & Terra, N.N. (2016). Characterization of physiochemical and microbiological properties and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit (Actinidia deliciosa). Food Chemistry, 199, 471-478.
Sun, L. F., Li, X. F., Li, G., Dai, B., and Tan, W. (2017). Actinidia chinensis Planch. improves the indices of antioxidant and anti-inflammation status of type 2 diabetes mellitus by activating keap1 and nrf2 via the upregulation of microRNA-424. Oxid. Med. Cell. Longev. 2017, 7038789.
Sun-Waterhouse, D., Wen, I., Wibisono R., Melton, M.D., Wadhwa, S. (2009). Evaluation of the extraction efficiency for polyphenol extracts from by-products of green kiwifruit juicing. Int J Food Sci Technol 44: 2644–2652. https://doi.org/10.17113/ftb.54.04.16.4497
Talukder, P., Talapatra, S., Ghoshal, N. & Raychaudhuri, S.S. (2016). Antioxidant activity and high-performance liquid chromatographic analysis of phenolic compounds during in vitro callus culture of Plantago ovata Forsk. and effect of exogenous additives on accumulation of phenolic compounds. J. Sci. Food Agr. 96, 232–244.
Tavarini, S., E. Degl’Innocenti, D. Remorini, R. Massai. and L. Guidi. (2008). Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit. Food Chem.107: 282-88.
Tomas-Barberan, F.A. and R.J. Robins. (1997). Phytochemistry of fruit and vegetables. Oxford Science Publications. Oxf., UK. pp. 375.
Wang, L., Kang, C., Yang, W., Li, M., Wang, Y., et al. (2010) Experimental study on antitumor effects of extracts from Actinidia argutaor. Zhongguo Zhong Yao Za Zhi 35: 2184-2186.
Wang, Y., Li, L., Liu, H., Zhao, T., Meng, C., Liu, Z. & Liu, X. (2018). Bioactive compounds and in vitro antioxidant activities of peel, flesh and seed powder of kiwi fruit. Food Science Technology, 53, 2239-2245. 2
Wang, Y., Zhao, C. L., Li, J. Y., Liang, Y. J., Yang, R. Q., Liu, J. Y., et al. (2018). Evaluation of biochemical components and antioxidant capacity of different kiwifruit (Actinidia spp.) genotypes grown in China. Biotec. Biotechnol. Equip. 32, 1–8.
Wojdyło, A., Nowicka, P., Oszmianski, J. & Golis, T. (2017). Phytochemical compounds and biological effects of Actinidia fruits. Journal of Functional Foods, 30, 194– 202.
Yang, J.X. (1981). Chinese pharmaceuticals for cancers. Peking: General people's health Publishers. pp 121-122.
Yang, Y.J., He, H.S. (2012) Kiwi Root Extract in Vitro Antioxidant Effect Research. Food Res Dev 33: 21-24.
Yutaka, S., Kazunori, O., Noriaki, M., Tsuyoshi, Y. (1992) Triterpenoids from the fruit galls of Actinidia polygama. Phytochem 31: 2801.
Zhang, X.Y., Zhou, Y., Wei, Z.P., Shen, J., Wang, L.K., et al. (2018) Antiphytoviral toxins of Actinidia chinensis root bark (ACRB) extract: laboratory and semi-field trials. Pest Manag Sci 74: 1630-1636.
Zhang, L., Zhang, W., Wang, Q., Wang, D., Dong, D., Mu, H., et al. (2015). Purification, antioxidant and immunological activities of polysaccharides from Actinidia Chinensis roots. Int J Biol Mac¬rooml 72:975–983.
Zhang, T., Li, C., Luo, A.W., Tang, M.L., Chen, H., Li, X.L., et al. (2016). Antioxidant activities in vitro of different fruit parts of eight kiwifruit varieties. Food Sci. 37, 88–93.
Zhou, X., Liu, Y., Tang, L., Zhang, P., Wu, J. (2010) Chemical constituents from the roots of Actinidia chinensis. Chem Nat Compd 46: 308-309.
Zhu, C. H., Gong, Q., Li, J. X., Zhang, Y., Yue, J. Q., & Gao, J. Y. (2013). Research progresses of the comprehensive processing and utilization of kiwifruit. Storage and Process, 13, 57–62.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 A Siddique, N Idrees, M Kashif, R Ahmad, A Ali, A Ali, A Siddiqua, MA Javied
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.